Orange Glazed Salmon with Parmesan & Mushroom Risotto, and Broccoli Rabe

I really enjoyed the subtle sweet flavors of this marinated salmon dish. The brown sugar (no, not me silly) gave it just the right amount, not overpowering the citrus spices. The risotto was creamy with that lovely taste of Parmesan, and of course the mushrooms gave it added texture and flavor. 

With a garnish of chopped scallions and shaved Parmesan cheese

Broccoli Rabe is a wonder green vegetable that balanced it all out

Here’s how I went about it;

1/2 lb salmon filet

1/2 c orange juice

1/3 c orange marmalade

2 sm cloves garlic, finely chopped

1/4 c brown sugar

1 tsp fresh ginger, finely chopped

1 Tbsp dijon mustard

2 tsp ginger-citrus seasoning

1 scallion

fresh cracked black pepper and salt to taste

Mix the orange juice, orange marmalade, garlic, brown sugar, ginger and mustard together very well and place in a plastic bag, seal it and allow the salmon to marinate for a few hours or so. The longer the better. These are not citrus juices, so the salmon will not ‘cook.’

Be sure to turn it a few times–flip the bag over that is.

When we’re ready to cook it, allow the salmon to reach room temperature. Heat a non-stick pan over moderate heat, spray with a little cooking oil. Add the salmon and saute for about 4 minutes, flip it and continue for about 3 minutes more.


Flip, almost done

Making the Parmesan & Mushroom Risotto

We’ll need 16 oz (8 cups) chicken stock (or broth) warmed on a medium low heat, extra virgin olive oil, one onion, chopped, 3 cloves of chopped garlic, mushrooms of your choice ( I had shiitake and oyster on hand), 2 bay leaves, 2 Tbsp fresh thyme, chopped, 2 Tbsp unsalted butter, 1 1/2 cups Arborio rice, 1/2 cup freshly grated Parmesan cheese, salt, fresh cracked black pepper.

Saute the onion and garlic in 1Tbsp olive oil until the onion is translucent and fragrant

Heat the chicken stock (or broth) in a separate pot

Add the mushrooms, thyme, & butter

In another pan saute onion, garlic, along with the bay leaves

Got the Arborio rice ready

Add the rice to our pan, and stir until the rice has a nice opaqueness to it, about a minute or so

Keep stirring…

Add one cup of the heated stock, stir and allow the rice to absorb it.

Continue to add the stock one cup at a time, allowing the rice to absorb it each time, until we’re added all of the stock. We want a nice creamy consistency when done

Adding the sauteed mushrooms just before last cup of broth has been absorbed

In goes the freshly grated Parmesan cheese, stir well to melt

Broccoli Rabe—-Basic method of cooking is to drop a bunch into boiling salted water for about 2 minutes, then remove, drain, and cool. Add 3 smashed cloves of garlic and a pinch of red pepper flakes to a saute pan with a little extra virgin olive oil, and brown the garlic. Throw in the broccoli rabe and wilt it…done

Orange Glazed Salmon with Parmesan & Mushroom Risotto, with Broccoli Rabe– a nice tasty, healthy meal

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